Directions

Step 1: Prick eggplant with help of a fork. Roast them over open flame or in preheated tandoor .Keep it turning on fire after 2-3 minutes and roast till the skin scorches and starts peeling off and get shrink by size. Turn off the heat and set aside to let it cool

Step 2: Heat oil in a pan, add cumin seeds when it popped up combined onion and sauté till they get softens. Now add ginger-garlic paste, green chili and stir well